Pumpkin Pie Cookies are the perfect fall dessert! If you are thinking to yourself, what I can make for thanksgiving that I know everyone will enjoy? This is the recipe that you need!
While pumpkin recipes are most popular for fall and the holidays, I don’t know about you but I love pumpkin recipes year-round and this recipe is the best pumpkin pie cookies recipe that I’ve ever tried!
These cookies were inspired by my need to use up some leftover pumpkin pie filling. I wanted to find a creative use for it, and these leftover pumpkin pie filling cookies were just what I needed!
Pumpkin Thumbprint Cookies
Pumpkin is full of health benefits and flavorful. Did you know that pumpkins are full of antioxidants? If you are looking for an excuse to eat pumpkin, well I can’t think of a better one!
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Why I love this recipe
- Easy to make
- Delicious and flavorful
- Looks beautiful on a dessert table
- Great way to use up leftover pumpkin pie filling
Ingredients
I know this list seems long, but you should have most of these ingredients already on hand. One quick trip to the grocery store and you are ready to make these delicious pumpkin thumbprint cookies.
- butter
- oil
- pumpkin puree
- granulated sugar
- powdered sugar
- vanilla extract
- eggs
- all purpose flour
- pumpkin pie spice
- ground cinnamon
- baking soda
- cream of tartar
- salt
- ground ginger
- ground cloves
- milk
- heavy whipping cream
- vanilla extract
- frozen pie shell
- water
See the recipe card below for quantities and directions.
Instructions
This may seem like a lot of work to make these Pumpkin Pie Cookies but I promise they are worth the effort. You will be so glad that you made these cookies. Also, you can skip the garnish steps if you would like.
Make the cookies:
Preheat oven to 350 degrees and line two cookie sheets with a silicone mat or parchment paper. Using a large bowl, beat the butter, oil, pumpkin, sugar, powdered sugar, vanilla, and eggs until combined.
In a medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Gradually beat in the dry ingredients into the wet until combined and a dough forms
Using a small ice cream scooper, or tablespoon, scoop out about 2 tablespoons of dough onto the cookie sheet. Using the back of the tablespoon or your thumb, make an indent into the center of the cookie.
Make the pumpkin pie filling and bake the cookies.
Using a medium bowl, whisk together all ingredients of the pumpkin pie filling until smooth and combined. Scoop into the piping bag and cut the tip off the piping bag.
Pipe the filling into the indents of the cookies. Bake in the oven for 14-16 minutes or until the cookies are baked. Allow the cookies to cool completely.
Garnish the cookies:
Unroll the pie crust onto a cutting board and cut out mini leaves and place them onto the cookie sheet. Make an egg wash and brush the leaves with the egg wash.
Mix the sugar and cinnamon together and sprinkle over the leaves. Bake in the oven for 8-10 minutes or until a golden brown. Allow the leaves to cool completely.
Using a small bowl, whisk the ingredients for the glaze until combined and smooth. Drizzle over the cookies.
Using a medium bowl, beat all whipping cream ingredients together until stiff peaks start to form. Scoop into the piping bag.
Pipe dollops onto the center of the cookies and places a leaf onto the whipped cream.
Substitutions
- Pie Crusts– don’t have a frozen pie crust? Use homemeade or one from the refrigerated section of the grocery store.
- Pumpkin Pie Spice– don’t have pumpkin pie spice on hand? Make your own.
Love pumpkin recipes? Try these pumpkin blondies here.
Equipment
Here is a list of the equipment that you will need to make these fall cookies.
- large disposable piping bag
- Medium piping bag with a star tip
- Mini leaf cookie cutters
- two cookie sheets
- silicone baking mats or parchment paper
- mixing bowls
- silicone brush
- whisk
- mixer
Storage
Store leftover Pumpkin Thumbprint cookies in an airtight container on the counter for up to five days. Just be sure to make sure that you do not top the cookies that you are planning to store with whipped cream. Whipped cream will make these cookies soggy.
Tips
Don’t overcrowd your baking pan, you don’t want your cookies to touch when baking.
For best results make sure that your ingredients are room temperature before you start making cookies.
If you are using leftover pumpkin pie filling to make these cookies, skip the ingredients and steps to make pumpkin pie filling.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, Pumpkin Pie Cookies can be frozen for up to two months. Just keep in mind that you don’t want to freeze your cookies garnished.
Yes, these cookies are so easy to make ahead. I don’t recommend making them more than 24 hours ahead.
If you don’t have a piping bag, use a plastic storage bag or making a piping bag out of aluminum foil.
More Pumpkin Recipes
Do you love Pumpkin recipes? Here are some of my favorite pumpkin recipes:
Pumpkin Pie Cupcakes
Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.
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Pumpkin Pie Cookies
Equipment
- large disposable piping bag
- Medium piping bag with a star tip
- Mini leaf cookie cutters
- two cookie sheets
- silicone baking mats or parchment paper
- mixing bowls
- silicone brush
- whisk
- mixer
Ingredients
Cookies
- ½ Cup sweet cream butter room temp ½ C canola oil
- ½ Cup pure pumpkin puree
- 1 Cup white sugar
- ½ Cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 eggs large
- 4 Cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Pumpkin Pie Filling
- ¾ Cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs large
- 15 ounces Pure Pumpkin
- 12 ounces evaporated milk
Glaze
- 1 Cup powdered sugar
- 3 tablespoon whole milk
- ¼ teaspoon pumpkin pie spice
Whipped Cream
- 2 Cups heavy whipping cream
- ½ Cup powdered sugar
- 1 teaspoon pure vanilla extract
Garnish
- 1 small frozen pie shell
- ¼ Cup white sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 2 tablespoon water
Instructions
Cookies
- Preheat oven to 350 degrees and line two cookie sheets with a silicone mat or parchment paper
- Using a large bowl, beat the butter, oil, pumpkin, sugar, powdered sugar, vanilla and eggs until combined
- In a medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt
- Gradually beat in the dry ingredients into the wet until combined and a dough forms
- Using a small ice cream scooper, or tablespoon, scoop out about 2 tablespoon of dough onto the cookie sheet
- Using the back of the tablespoon or your thumb, make a indent into the center of the cookie
Pumpkin Filling
- Using a medium bowl, whisk together all ingredients of the pumpkin pie filling until smooth and combined
- Scoop into the piping bag and cut the tip off
- Pipe the filling into the indents of the cookies
- Bake in the oven for 14-16 minutes or until the cookies are baked
- Allow cooling completely
Garnish
- Unroll the pie crust onto a cutting board and cut out mini leaves and place onto the cookie sheet
- Make an egg wash and brush the leaves with the egg wash
- Mix the sugar and cinnamon together and sprinkle over the leaves
- Bake in the oven for 8-10 minutes or until a golden brown
- Allow to cool
Glaze
- Using a small bowl, whisk the ingredients for the glaze until combined and smooth Drizzle over the cookies
Whipped Cream
- Using a medium bowl, beat all whipping cream ingredients together until stiff peaks start to form Scoop into the piping bag
- Pipe dollops onto the center of the cookies and place a leaf onto the whipped cream Enjoy!
Notes
Nutrition
